Prep 30 mins
Cook 5 mins
You can cook these all the way through if you like, but the fresh taste and melt-in-your-mouth texture are more pronounced when the center is raw. Any oil based dressing or thin sauce (e.g. Teriyaki) can be used, but I prefer Italian for this.
- Marinade tuna steaks in Italian dressing in the refrigerator for at least 30 minutes. Overnight is best.
- Heat large skillet over medium-high heat. Add tuna steaks and sear for only a few seconds. Flip. If cooking tuna steaks thoroughly, about a minute on each side should do it. ***If steaks are really thick and you don't mind the heat, you can stand the steaks on their edges and roll them like wheels for a uniform flash-seared look. Please use caution if attempting this. Steaks can get quite hot.***.
- Serve and enjoy.